Easiest Way to Make Korean Seafood Dishes

Korean Potato Salad

In this korean food guide, i'm going to share with you 29 of the best tasting dishes you should eat.

Recipe Summary Korean Potato Salad

Korean potato salad is an adaptation of America's most popular potato salad, but has its own identity when using Korean mayonnaise. It's creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.

Ingredients | Korean Seafood Dishes

3 medium russet potatoes, peeled and cubed

¼ cup minced carrot

½ medium unpeeled cucumber, thinly sliced

1 teaspoon salt

¼ cup diced red onion

2 hard-boiled eggs

½ small red apple, cored and chopped

1 pinch black pepper to taste

⅔ cup mayonnaise (such as Duke's®)

1 tablespoon gochujang (Korean hot pepper paste), or more to taste

1 tablespoon sesame oil

1 teaspoon finely grated ginger

Directions

Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.

Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.

Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.

Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.

Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.

Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Info | Korean Seafood Dishes

prep: 25 mins cook: 20 mins additional: 1 hr total: 1 hr 45 mins Servings: 4 Yield: 4 servings

TAG : Korean Potato Salad

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